308406 (v.1) Seafood Technology 311
| Area: | Muresk Institute |
| Credits: | 12.5 |
| Contact Hours: | 5.0 |
| Lecture: | 1 x 3 Hours Weekly |
| Practical: | 1 x 2 Hours Weekly |
| Syllabus: | Introduction to post-harvest handling of fish and shellfish. Methods of seafood preservation. Public health aspects of fish products. HACCP and quality assurance of seafood. |
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| Unit Outcomes: | On completion of this unit, students will be able to - Describe methods of seafood preservation. Discuss effects of fish tissue chemical composition on the fish processing approaches. Apply hazard analysis critical control point into fish processing management. Show a capacity to participate in a team. Demonstrate time management in completing tasks and in presenting material. |
| Text and references listed above are for your information only and current as of September 30, 2003. Please check with the unit coordinator for up-to-date information. |
| Unit References: | Hall, G.M. (ed) (1997), Fish Processing Technology, Blackie Academic and Professional, London. |
| Unit Texts: | No prescribed texts. |
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| Unit Assessment Breakdown: | Final Exam 70%. Practical 15%. Tutorial 15%. This is by Grade/mark assessment. |
Current as of: February 2, 2004
CRICOS provider code 00301J
